The Veggie Sisters

Νόστιμες και υγιεινές χορτοφαγικές συνταγές
Pies - tarts Small and sweet Vegan Desserts

Mini scrumptious vegan banoffee tarts

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Good morning, dear friends! It’s Friday, so we will have the chance to get some rest and relax! Today we are making a decadent dessert that I am sure you will enjoy as much as we did! One of the challenges of the contest food blog awards we are partecipating  (in case you don’t know we ‘ve been nominated at the food blog awards held by the greek cooking magazine Vima Gourmet at the Best Special Diet category. If you want to vote for us, just click here and then click the like button at the end of the page). Thank you for supportng us, dear friends!) was to cook something without eggs or lactose or gluten. We decided to make one of our favourite desserts in a veganized and gluten free edition. The result was amazing. It is light and really scrumptious. My taste testers gave the thumbs up and were thrilled, especially my hubby who adores banoffee! You should try them, friends! Have a lovely weekend!

Λαχταριστά ταρτάκια banoffee (νηστίσιμα κ χωρίς γλουτένη) - Mini scrumptious vegan gf banoffee tarts

Ingredients (yields 20):
2-3 bananas
for the crust:
1 cup gluten free oats
1/4 cup gluten free flour
1/2 cup walnuts
1/4 cup brown sugar
2 Tbsp cocoa powder
1 Tbsp cinnamon
1 Tbsp flax seed  + 3 Tbsp water
2 Tbsp olive oil
100 ml water
pinch of salt

Λαχταριστά ταρτάκια banoffee (νηστίσιμα κ χωρίς γλουτένη) - Mini scrumptious vegan gf banoffee tarts

for the caramel :
100 gr creamy peanut butter
5 Tbsp agave syrup
1 tsp vanilla extract

for the topping:
200 ml coconut cream
1 Tbsp agave syrup
1 tsp vanilla extract
1 tsp cinnamon

Λαχταριστά ταρτάκια banoffee (νηστίσιμα κ χωρίς γλουτένη) - Mini scrumptious vegan gf banoffee tarts

for the crust:
Mix flax seed in a cup with 3 Tbsp water and set aside. In a food processor, combine oats, flour, walnuts, brown sugar, cocoa powder, cinnamon  and salt. Blend until oats and walnuts have broken down into flour. Add in the flax seed mixture, olive oil and water then pulse in until a dough forms. You might need some more flour. Roll the pastry out on a piece of baking paper and cut into circles. Rise the edges so that you form small nests/tarts. Bake in preheated oven at 180 C for 12-15 minutes. Try to make them equally sized so that the baking time is the same for all of them. Get them out of the oven and place them on a rack. Allow to cool. You can make them one dy ahead.

for the caramel :
Add all ingredients in a saucepan. Whisk together over medium low heat until melted (approximately 2-3 minutes). Remove from heat and let cool at room temperature.

for the topping:
Chill a can of coconut cream overnight. Whisk the cream until fluffy with cinammon, agave syrup and vanilla extract.

To assemble:
Smear some caramel into the base of each tart. Top with a slice of banana, then coconut cream, then some grated chocolate or cinammon or a slice of banana. Store in an airtight bowl in the fridge.